Spinach Tomato Feta Quinoa Breakfast Bake

Spinach Tomato Feta Quinoa Breakfast Bake

If you’ve been following any of my other posts you probably know that I have a love affair with quinoa. Any chance I can get to use it in a recipe, I do it. I literally crave it. It’s pretty much the perfect food for me and probably the most purchased item in my pantry.

If I were to tell you my favorite thing about it, I couldn’t narrow it down to one thing. It’s the whole package. The protein, the fiber, the adaptability to any flavors, versatility in so many recipes and probably 25 more things.

So I guess just sit back and enjoy my newest quinoa creation. Let me know how it turns out for you or if you made any substitutions, I love hearing about other peoples variations.

This recipe can easily be made paleo by eliminating the feta and adding chopped mushrooms instead.

Start quinoa first - put 1 cup dry quinoa in a medium saucepan and add 2 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, stirring occasionally. If quinoa starts to get dry, add a tablespoon of broth at a time to it and continue cooking. You will know it's done with little sprouts appear from the grain.

While quinoa is simmering you can get everything else ready.

In a small frying pan melt ghee and add spinach and onion. Saute until spinach is wilted and onion is softening.

Add parsley, basil, salt and pepper to spinach and stir. Remove from heat. You want the spinach/onion to cool down for a minute before adding it to the egg mixture so the heat doesn't cook the eggs prematurely.

In a medium bowl whisk eggs.

Add almond milk and almond flour to eggs and whisk to combine until smooth.

Add spinach/onion mixture to eggs, stir.

Add cooked quinoa next and stir to combine thoroughly.

Fold in fire roasted tomatoes and feta (or mushrooms if making paleo). You just want to incorporate them into the quinoa mixture, not smash them in.